Artichoke Pepper Pizza

Author: Canadian Living

The crisp crust topped with tender vegetables and stretchy cheese is a delicious alternative to pizza with tomato sauce.

  • Portion size 8 servings

Ingredients

  • 1/2 cup water
  • 1 1/2 teaspoon olive oil
  • 1/4 Pizza dough mix
  • 1/2 teaspoon salt
  • 1/2 cup cornmeal
Topping:
  • 2 cups shredded provolone cheese
  • 2 cups shredded mozzarella cheese
  • 1 can artichoke drained and sliced
  • 1 jar (313 ml) roasted red pepper drained and sliced
  • 1/4 cup sliced black olive
  • 1 tablespoon olive oil

Method

In small saucepan, heat water with oil over medium-low heat until 120°F (50°C). In food processor, pulse together Pizza Dough Mix and salt ; with motor running, pour in water mixture and whirl until ball forms, about 1 minute.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.

On lightly floured surface, roll out dough into 12-inch (30 cm) circle. Sprinkle pizza pan with cornmeal; centre dough on top.

Topping: Sprinkle dough with half of the cheese; arrange artichokes, red peppers and olives on top. Sprinkle with remaining cheese; drizzle with oil.

Bake in bottom third of 500°F (260°C) oven until crust is golden, about 12 minutes.

Nutritional facts <b>Per slice:</b> about

  • Sodium 526 mg
  • Protein 11 g
  • Calories 234.0
  • Total fat 11 g
  • Cholesterol 19 mg
  • Saturated fat 5 g
  • Total carbohydrate 24 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 29.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 22.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 58.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Artichoke Pepper Pizza

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